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Tofu Soup with Pea Shoots and Radish
Nothing signals the arrival of spring like the appearance of pea shoots in the market. I just love how it is a sign of all the fresh produce to come this growing season. The tendrils are almost like noodles in this light broth.
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Course
Dinner, Soup
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
95
kcal
Author
Liren Baker
Ingredients
▢
1
teaspoon
canola oil
▢
2
garlic cloves
minced
▢
1
teaspoon
grated ginger
▢
4
cups
chicken or vegetable broth
▢
kosher salt and freshly ground black pepper
to taste
▢
firm tofu
sliced in cubes
▢
1
cup
pea shoots
▢
4
radishes
thinly sliced
▢
2
scallions
thinly sliced
▢
1
teaspoon
sesame oil
▢
1
teaspoon
rice wine vinegar
COOK MODE
Prevent your screen from going dark
Instructions
Heat canola oil in a saucepan over medium heat.
Add garlic and ginger to infuse the oil with flavor, taking care not to brown the garlic.
Stir in the chicken or vegetable broth and bring to a boil.
Season with salt and pepper, if necessary.
Remove from heat, and strain, if desired.
Divide the tofu, pea shoots and radish in 4 bowls, and ladle the broth over top.
Garnish with scallions. Drizzle lightly with a few drops of sesame oil and rice wine vinegar.
Serve immediately.
Notes
Adapted from Miso Soup with Vegetables and Tofu, SELF, June 2011, via Epicurious.
Nutrition
Calories:
95
kcal
|
Carbohydrates:
4
g
|
Protein:
9
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
5
mg
|
Sodium:
1034
mg
|
Potassium:
76
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
306
IU
|
Vitamin C:
43
mg
|
Calcium:
89
mg
|
Iron:
1
mg
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